• In a deep skillet, over medium heat, add the marinara, fresh basil, garlic and parmesan cheese.
  1 Jar Marinara Sauce, 1 teaspoon Fresh Basil, 1 Clove Garlic, 1/4 Cup Parmesan Cheese
• Add the meatballs and bring to a boil.
  1 Bag Johnsonville Meatballs
• Turn the heat to low and place a lid on top.
• Simmer for 25-30 minutes.
• Heat a panini grill or regular pan to medium high.
• Spread pesto on the top and bottom layers of bread.
  1/2 Cup Pesto, 6 Slices Italian Sourdough Bread
• Slice the meatballs in half so they don't roll out of the sandwich.
• Place mozzarella cheese on the two slices of pesto bread.
  12 Slices Mozzarella Cheese
• Spoon about 6 meatballs halves and sauce onto the bottom piece of bread and close the lid, pesto side down.
• Spread the top and bottom of the sandwich with pesto butter and grill until golden.

For the butter

• Mix the pesto and butter until smooth.
  1/3 Cup Butter, 1/4 Cup Pesto